This rich and hearty soup is a family favorite. Its great for the large gatherings or for those cold winter days. With lots of vegetables and a homemade chicken stock its sure to impress.
Prep Time
3 hours
Cook Time
30 min
Serves
6-8
Chicken Stock (Skip this Step if using Store bought Stock)
Ingredients
- 1 rotisserie chicken , meat removed so you’re only left with bones and skin
- 2 ribs celery , with leaves, cut into chunks
- 2 medium carrots , cut into chunks
- 2 medium onions , cut into chunks
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 10 whole peppercorns
- 8 to 10 cups cold water
- 2 Tablespoons Better than bouillon vegetable base or chicken base
Directions
- Combine all the above ingredients in a large stock Pot
- Bring to a boil and skim off any foam and fat.
- Once boiling reduce heat and simmer for 2 and 3 hours
- Pour Stock through a fine mesh screen pressing the ingredients to retain as much stock as possible. (Ready for use in Chicken Soup or other recipes)
- If you want to make a super-rich demi-glaze return stock to pot and on high simmer reduce stock by half. Once cooled scrape off all fat from the top and freeze for up to 3 months (If done right it should have Jello like consistency once cooled, and can be used as a flavor bomb to add to your favorite dishes)
Chicken Dumpling Soup
Ingredients
- 2 to 3 large carrots cut in half and sliced into small pieces
- 2 to 3 celery stalks sliced
- 1 large white onion diced
- 3 Tbl spoons butter
- Fresh Parsley
- Fresh Dill (Optional)
- 1 lemon and zest
- Two egg (yolk only optional)
- Bisquik or Cheddar Bay Biscuit Mix
Directions
- In a large pot or Dutch oven add butter, celery, carrots, onion cook over medium heat until onions are translucent about 5 min
- Pour chicken stock over vegetables leaving a little chicken stock set aside to cool (keep on a simmer)
- Whisk two egg yolks and slowly incorporate to the remaining chicken stock use a whisk to stir as you add we don’t want to make scrambled eggs so make sure the stock isn’t too hot
- Now add the egg mixture to your pot whisking as you add it
- Add zest of 1 lemon and juice
- Finely chop a little dill add
- Add your rotisserie chicken to your pot and allow to simmer for a few minutes
- Make your Biscuits according to the package
- Using a spoon drop biscuit mix directly into the soup moving from center out should make 6-8 biscuits (dont worry they will start to float)
- On a gentle simmer cover with a lid and cook for 10 minutes then remove lid and cook for an additional 10 minutes
- Drop a little piece of butter on each biscuit and sprinkle with fresh parsley
- Enjoy!!!
Note: If not a fan of eggs, lemon, or dill this step can be skipped. The egg adds a good creamy texture to the soup. Also, don’t worry about thickening the soup as the biscuits will do this on their own.